A taste of the past

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Grave Case of the Gravenstein: Saving an Heirloom Apple

In 2005, Slow Food USA declared the 17th century Gravenstein apple a heritage food. But despite the efforts of several organizations to preserve this historically important apple, it is now listed on the Slow Food’s Ark of Taste as an endangered American food.

Episode 333: PICKLES!

Fermentationist Jori Jayne Emde of Lady Jaynes Alchemy talk about the process and Zach Meyer from Claussen (Kraft-Heinz,) one of America's top choice, commercially produced pickles shares their history.

Episode 332: Molly O'Neill

Today, we are rerunning Episode #52 of A Taste of the Past, in which we spoke with Molly O'Neill. Molly passed away this week, and she will be sorely missed.
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Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains

William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east."

Episode 330: Women's Work: History of Community Cookbooks

Community cookbooks—you know, those spiral bound collections with each contributor credited--began as a way for women to come together and share recipes and to support a common cause be it a local church, school, club, or other fundraising goal.